Golden Turmeric Lentil Soup
Prep
15m
Cook
35m
Total
50m
Serves
4
Cal
320
“Nourish your body and soul with this vibrantly golden, anti-inflammatory soup that's as comforting as a warm hug!”
Nourish your body and soul with this vibrantly golden, anti-inflammatory soup that's as comforting as a warm hug! Inspired by Indian-Inspired flavors, this worth-the-wait golden turmeric lentil soup comes together with just a handful of ingredients and yields 4 generous servings. At 320 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 50 minutes (15 min prep, 35 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté for 5-7 minutes, until softened.
- 2
Stir in minced garlic, grated ginger, turmeric, cumin, and cayenne pepper (if using). Cook for another minute until fragrant.
- 3
Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
- 4
Stir in the baby spinach and cook until wilted, about 2-3 minutes.
- 5
Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.
- 6
Ladle into bowls and garnish with fresh cilantro or parsley. Enjoy this warm, anti-inflammatory goodness!
Pro Tips
This recipe packs 18g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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